Studies on the use of different sources of alpha amylase in bread backing
Shahin, Fatma M. I.
Studies on the use of different sources of alpha amylase in bread backing [electronic resource]. دراسات على استخدام مصادر مختلفة للالفا أميليز فى أنتاج الخبز. - P. 10129-10138.
Includes references.
The effect of malt flour and a-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40.60 and 80 ppm a-amylase to study the effect of there addition on dough quality and quality of pan bread prepared from treated dough. Farinograph parameters showed decrease in water absorption stability.Development time and increase in dough weakening in treated samples compared with the control samples.
Summary in Arabic.
Farinographs.
Enzymes.
Bread molds (Baking).
Alpha-amylase.
Breadmaking.
Studies on the use of different sources of alpha amylase in bread backing [electronic resource]. دراسات على استخدام مصادر مختلفة للالفا أميليز فى أنتاج الخبز. - P. 10129-10138.
Includes references.
The effect of malt flour and a-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40.60 and 80 ppm a-amylase to study the effect of there addition on dough quality and quality of pan bread prepared from treated dough. Farinograph parameters showed decrease in water absorption stability.Development time and increase in dough weakening in treated samples compared with the control samples.
Summary in Arabic.
Farinographs.
Enzymes.
Bread molds (Baking).
Alpha-amylase.
Breadmaking.